Identità Golose 2019: the program explained

Identità Golose 2019: the program explained

The fifteenth edition of Identità Golose, in Milan from 23 to 25 March, is upon us: here is the program of the three days of the congress.

The fifteenth edition of Identità Golose , from 23 to 25 March in Milan , is fast approaching: those enrolled in the most important Italian congress of signature cuisine will soon be able to meet established chefs, emerging talents, cosmopolitan, natural, traditional and innovative. But what exactly will happen inside the MiCo, the congress palace in via Gattamelata? the program is full of news and welcome confirmations The program of Identity Greedy 2019 is busy: from Saturday 23 to Monday, March 25, in the various rooms of the congress will be held dozens of actions, organized into thematic sections (Identity Bread and Pizza, Cheese Identity, Meat Identity …) and often simultaneously. Participating in all the events would be impossible: everyone will have to decide whether to attend Identità di Sala or New Identità Italia-Mondo , whether the intervention of Carlo Cracco on Sunday morning on the construction of new memories is preferable or that of Sunday afternoon in the Identity section of pasta. To orient yourself, a careful study of the program is essential.

Saturday 23

On Saturday 23 March the Identità Golose congress will open with a novelty : the symposium When cooking on television is good , which will take place during the morning in the auditorium hall. The speakers have yet to be announced, perhaps because the meeting will address one of the most debated issues of recent years: can the restaurant sector really say that it has achieved positive effects from the explosion of programs and talent shows on the subject?  In the afternoon the auditorium will be dedicated to Dossier Dessert Corrado Assenza (from Caffè Sicilia in Noto), the Catalan Jordi Butron, the Dutch Roger Van Damme, the Puerto Rican Antonio Bachour and Will Goldfarb from Indonesia will discuss the sweetest part of gastronomy.

In the blue room 1 there will be Identità di Gelato in the morning (with the interventions of Moreno Cedroni, Paolo Brunelli, Enzo Crivella, Maurizio Bernardini and Lucia Sapia) and Identità Naturali in the afternoon (with Daniela Cicioni, Sauro Ricci, Marcello Corrado, Salvatore Bianco, Richard Hart).

The blue room 2 will instead be dedicated throughout the day on Saturday to Contaminations , freed from their negative connotation: eight chefs will report their experience straddling cultural and gastronomic frontiers. Starring Matias Perdomo and Simon Press, Mariano Guardianelli, Antonia Klugmann, Jeremy Chan, Francesco Apreda, Roy Caceres, José del Castillo and Yoji Tokuyoshi. Finally, in the yellow room 3, Identità di Champagne will start at noon : during all three days of the congress, a team of speakers (which also includes chef Antonia Klugmann) will talk about bubbles, from France to Italy.

Sunday 24

Sunday 24 March will be the turn of the key theme of Identità Golose 2019: the construction of new memories, that is the passage from innovation to tradition. The auditorium hall will be dedicated throughout the day to the Human Factor: Building New Memories : there will be interventions by great names such as Virgilio Martinez, Carlo Cracco, Heinz Beck, Massimiliano and Raffaele Alajmo, José Avillez, Andrea Berton and Davide Oldani, Mehmet Gürs , Tim Raue and Diego Guerrero. There will also be a tribute to Alain Ducasse by Cracco, Berton, Bottura, Oldani and Esposito. In the meantime, in the blue room 1 we will talk about Identità di Pasta, with Alessandro Negrini and Fabio Pisani, Ezra Kedem, Carlo Cracco, Gennaro Esposito, the chef brothers Cristian and Tomas Torsiello, Danilo Ciavattini, Riccardo Gaspari and Isabella Potì.

The young cooks will instead be the protagonists of Nuove Identità Italia-Mondo in the blue room 2: Paolo Griffa, Alberto Gipponi, Gonzalo Luzarraga, Giuseppe Lo Iudice and Alessandro Miocchi, Paulo Airaudo, Ciro Scamardella, Karime Lopez, Ivan and Sergey Berezutsky will talk about their experiences of young chefs in Italy and abroad.

In the yellow room 1 it will be the turn of an aspect that is often little considered but fundamental for every gastronomic experience: in the Identità di Sala section we will talk about service and organization, with interventions, among others, by Enrico Bartolini and Giancarlo Perbellini and by Niko and Cristiana Romito. The yellow room 2 will have different programs for the morning and for the afternoon: Identità di Formaggio with Christian and Manuel Costardi, Matias Perdomo and Simon Press, Giancarlo Perbellini, Paco Magri and Iginio Ventura will in fact follow the Identità di Carne, novelty of 2019 which will see the participation of Diego Rossi, Andrea Baronetto and Andrea Porro, Simone Cozzi and other chefs, according to a program yet to be defined; while in the yellow room 3 the Champagne Identities will continue .

Monday 25

On Monday 25 March in the auditorium hall we will continue to talk about the Human Factor: Building New Memories with Massimo Bottura, Dominique Crenn, Riccardo Camanini, Niko Romito, Enrique Olvera, Paolo Lopriore and Gianluca Gorini, Cristina Bowerman, Catia and Mauro Uliassi.

In the blue room 1 we will return to sweet topics, thanks to the interventions on Contemporary Italian Pastry by Corrado Assenza, Gianluca Fusto, Gian Luca Forino, Massimo Alverà, Francesco Ballico, Marco Pedron, Lucia De Prai, Carmine di Donna. The blue room 2 will remain salty with the Identità di Pane e Pizza , which will see protagonists Franco Pepe, Lionello Cera, Eugenio Boer and Giuseppe Rizzo, Simone Rodolfi, Tommaso Cannata and Giuseppe Li Rosi, Massimiliano Prete, Gennaro Battiloro, Danilo Brunetti, Michele Botta, Riccardo Raia and Simone Mantuano. To conclude the congress, obviously, a toast with bubbles cannot be missing: from 1pm, in yellow room 3, the Champagne Identities will close .

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